Preparation method:

In a larger pot filled with water add some salt and boil the potatoes in their skins until tender. Check their tenderness from time to time by poking them with a fork.

Peel the skins off the potatoes while their still hot because it;s the easiest, and let them cool down to room temperature.

When cooled, dice the potatoes into 2 cm cubes.

Chop the green onions into 1 cm pieces.

In a larger bowl add the cubes potatoes, chopped green onions, mayonnaise, mustard, Sana and stir gently with a wooden spoon, carefully not to crumble the potatoes. And salt and freshly ground black pepper to taste.

Meanwhile (and if you are not a vegetarian) grill some German sausages. I used some bratwurst and some weisswurst.

I also grilled some mushrooms.

Serve the cold potato salad with the hot grilled sausages and some German pickles or sauerkraut.

This is a recipe I invented for my birthday. Usually for my birthday cooking I use strawberries because they are in season and they taste great when bought from the farmsers market, but normally I would do chicken salad with strawberries.
But because earlier this year I had a cooking night with a friend who prepared a raw calamari salad, I was inspired by his achievement and replaced chicken with calamari.
This was only the first course, the second one will follow soon, it’s chicken 😉

Ingredients (6 servings):

1 kg calamari strips

500 g (smaller) octopus tentacles

1 kg fresh strawberries

5-6 spring onions

salt and pepper to taste

a tablespoon (to taste) balsamic vinegar

Hungarian barbeque style seasoning mix – optional

Preparation method:

Salt and pepper the calamari and octopus. I also added some spice mixture of Hungarian inspiration called Spicy Puszta.

Let them rest for about 5 minutes.

Wash the strawberries and cut them in halves.

Cut the spring onions into 1 cm pieces.

Grill the seafood over high heat for cca 10 minutes turning them, until they get a bit charcoaled at the surface.

Let the seafood cool down, then cut the calamari and octopus into 1 cm slices.